12 Apr 2013
by marisashealthykitchen
in Raw Vegan Recipes, Superfoods, Vegan Recipes, Vegetarian Recipes
Tags: agave, almond milk, breakfast, chia, chia pudding, chia seed pudding, cinnamon, coconut milk, hemp milk, nut milk, quick and easy, raw, sides, snack, superfood, vanilla, vegan, vegetarian
I always love Chia and the kiddos adore it! Such a great breakfast or snack! I normally get a little fancier with the recipes (here are a few of them that I have made Chia Seed Pudding, Sweet Double Coconut Chia Pudding, Holiday Chia Pudding, and Banana Date Chia Pudding.) but this one is still super good and really fast and easy to make 
Love that too!
Super Simple and Fast Chia Pudding
1 cup chia seeds
3 cups nut milk, coconut milk, or hemp milk
3 to 5 tablespoons agave nectar
1 teaspoon vanilla extract
1 /4 teaspoon cinnamon
Pinch of sea salt
Place the chia seeds, vegan milk, agave, vanilla, cinnamon and salt in a bowl and stir well with a fork, so there are no clumps and all the chia seeds are coated in milk. Let this sit at room temperature for 10 and stir again. Then cover and refrigerate. This pudding will keep well in the refrigerator for days.
Like this:
Like Loading...
18 Mar 2013
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: comfort food, cornmeal, cream cheese, creamy, fennel, field roast, garlic, onion, peppers, polenta, quick and easy, sausage, sides, soy, tofurkey, Tofutti, vegan, vegetarian
Sausage and Peppers (vegan style of course) has always been the ultimate comfort food meal for me. But I think I totally stepped it up by adding super creamy and deelish polenta. The perfect combo! I would say make more of this one as it will go super fast!
Another Vegan Sausage and Peppers recipe
Vegan Creamy Polenta with Sausage and Peppers
- 2 packages vegan sausage, sliced 1/2″ rounds (My favorites are Field Roast and Tofurkey)
- 1 sweet onion, sliced thin
- 3 cloves garlic, minced
- 2 bell pepper, sliced (I don’t like green peppers so I always use red, yellow or orange – but your preference)
- 1/4 cup red wine
- 1/4 teaspoon fennel
- salt and pepper, to taste
- Creamy Polenta, recipe below
- Saute sausage over medium heat until well browned on all sides. Remove and set aside.
- Over medium-high heat, saute the onion in olive oil about 5 minutes. Add the garlic and saute a minute more.
- Add the wine to deglaze the pan, Simmer until the wine has reduced by half. Add the peppers, fennel, salt and pepper, cooking about 3 minutes more until the peppers are tender but still brightly colored. Add the sausage back in and mix.
- Serve with creamy polenta.
Creamy Polenta
- 4 2/3 cup water
- 1 teaspoon salt
- 1 cup cornmeal
- 1/2 cup vegan cream cheese
- Add the water and salt to a saucepan and bring to a boil.
- Add the cornmeal, whisking to break up any lumps.
- Lower the heat and simmer for 15 minutes, stirring periodically.
- Remove from heat and stir in the vegan cream cheese. Serve & Enjoy!
Like this:
Like Loading...
12 Mar 2013
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: agave, asian, asparagus, comfort food, dressing, garlic, miso, olive oil, pecan, quick and easy, sauces, sides, soba, soy, vegan, vegetarian, white wine vinegar
This makes a big bowl of noodles, so you could always half the recipe if you don’t want so much. But this is such a deelish recipe it might be good to have leftovers or just more people to feed! Such a simple sauce to whip up but with such a complex flavor. I am sure this sauce would be amazing sauteed up with some veggies or just drizzled over steamed veggies. Yum!
Pecan Miso Soba Recipe
Serves 4-6
12 ounces soba noodles
1 small bunch of asparagus, sliced thinly, 1/4-inch thick
1 1/2 cup pecans, toasted
1/2 cup extra virgin olive oil
3 medium clove garlic, peeled
6 tablespoons mellow white miso paste
6 tablespoons white wine vinegar
3 teaspoon agave
2 big pinches salt (or to taste)
- Boil a large pot of salted water. Cook the soba as directed.
- 30 seconds before the pasta is done, add the asparagus to the pot and then drain the noodles and asparagus together.
- Toss with about 1/2-whole recipe of the sauce – adding more to taste. I ended up using most of the dressing.
Pecan Miso Sauce
- Puree the pecans, olive oil, garlic, miso paste, vinegar, and agave together until smooth. Adding salt to taste.
Like this:
Like Loading...
16 Oct 2012
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: chick peas, cumin, fennel, garbanzo beans, olive oil, paprika, quick and easy, sesame seeds, sides, snack, vegan, vegetarian
These make for an amazing snack on their own or a fabulous addition to salads or on top of soups. You could always adjust the seasonings and make different mixtures.
Baked Chickpeas
1 can of chickpeas
Olive oil
Cumin powder
Paprika
Fennel seeds
White sesame seeds
Sea salt
- Preheat 400′F oven
- Rinse and drain chickpeas in a colander.
- In a mixing bowl toss with olive oil, cumin powder, paprika, fennel seeds, sesame seeds and sea salt to taste.
- Spread on a baking sheet.
- Bake for 40 minutes or until crisp, stir them at 20 minutes.
Like this:
Like Loading...
11 Oct 2012
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: butternut squash, candied ginger, coconut milk, comfort food, crock-pot, cumin, ginger, lemongrass, lime, olive oil, onions, pepitas, red curry, sides, slow cooker, soup, vegan, vegetable stock, vegetarian
This was a yummy warming soup that was great for this chillier weather we are having. I was hoping this would come out with a stronger “thai” or spiced flavor but I could not really taste the lemongrass, so if you rather leave it out, it would be fine. The candied ginger and the pepitas added some really good flavor and texture. Plus I love slow-cooker meals! (although I am sure you could make this in a soup pot on the stove) Start it in the morning and when you get home you have a fabulous dinner ready to go! Perfect! Enjoy this creamy squash soup
Check out these other slow cooker meals I made: Slow-cooked Open Enchiladas, Mixed Veggies with Peanut Sauce, Butternut squash, Apricots and Apples with Quinoa, Slow Cooked Corn Polenta and Chiles and Crock-Pot Oatmeal.
Before adding the squash and broth
Gingered Butternut Squash Soup (slow cooker)
1 tablespoon olive oil
2 onions, chopped
3 tablespoon, minced ginger root
1 teaspoon, fresh cracked pepper
2 stalks lemongrass, trimmed, smashed and cut in half crosswise
1 tablespoon cumin seeds, toasted
8 cups butternut squash, cubed
6 cups vegetable stock
2 cups coconut milk
3 teaspoons red curry paste
1 lime, juiced and zested
1/2 cup pepitas, toasted
1/2 cup of candied ginger, chopped
- In a skillet or a meal slow-cooker liner, heat oil over medium heat and add onions, cook for 3 minutes till softened. Add ginger, pepper, lemongrass and toasted cumin, stirring for 1 minute. Either place liner in slow-cooker or transfer skillet contents to stoneware. Add butternut squash and veggie stock.
- Cover and cook on low for 8 hours or high for 4 hours until squash is tender.
- Mix 1 tablespoon of coconut milk with the curry paste and blend well.
- Add to slow cooker along with the rest of the coconut milk and lime juice and heat till cooked through, about 20 minutes. Discard the lemongrass.
- Use an immersion blender to puree the soup.
- Serve with toasted pepitas and candied ginger.
Like this:
Like Loading...
18 Jul 2012
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: basil, bread, Bruschetta, comfort food, dip, entertaining, garlic, h'orderves, olive bread, olive oil, onion, plum tomatoes, quick and easy, raw, red onion, sides, snack, toast, tomato, tomatoes, vegan, vegetarian
Love SUMMER!!! Fresh farm fresh veggies, picnics, vegan BBQs, pot-lucks and lots of family and friends FUN!
There is something so special about heading over to the farmers market and picking out the best and brightest fresh-picked veggies. Tomatoes are especially the best find since there is nothing like fresh summer tomatoes! Here is a perfect recipe for enjoying those fresh, juicy summer tomatoes. Yum!!
Fresh Bruschetta with Tomato, Basil and Red Onion
- loaf of fresh bread, sliced (we used olive bread)
- 2 large garlic cloves, chopped
- extra virgin olive oil
- 2-3 fresh plum tomatoes, seeded and chopped (or the best freshest looking tomatoes you see)
- 1/4 red onion, chopped
- 1 bunch of basil, chopped
- Coarse salt
- Rub sliced bread with garlic and olive oil.
- Combine tomatoes, onion and basil in a bowl. Add extra olive and salt to taste.
- Spoon onto sliced bread and enjoy!
Make it a party and add a fresh Salad, Guac & Chips and fresh summer corn! Even just the thought of fresh summer corn has me ready for the next party! The best!
Like this:
Like Loading...
23 May 2012
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: almond milk, brown rice, brown rice pasta, butternut squash, cayenne, cheddar, coconut oil, comfort food, cream cheese, daiya, entertaining, mac & cheese, mac & cheeze, mustard, pasta, quick and easy, rice milk, sauces, sides, Skinny Bitch, soy milk, squash, vegan, vegan cheese, vegetarian, whole-wheat, winter squash
Mac and Cheese is one of my ultimate comfort foods and I am always up for trying out different vegan versions I love that this recipe uses 20 ounces of squash for the sauce so you “sneak” in the veggies and help make it a creamier sauce without needing extra vegan cheese. (although we didn’t really skimp on that:)) Check out Cheesy Baked Penne with Cauliflower (one of my fave versions ever!) and Quick, Easy & Healthy Vegan Mac & Cheeze (I also used winter squash in this one).
Vegan Macaroni and Cheese
adapted from Skinny Bitch in the Kitch
Serves 8
• 1 tablespoon refined coconut oil
• About 2 tablespoons fine sea salt
• 1 pound whole-wheat or brown rice elbow macaroni
• 2 (10-ounce) packages frozen pureed winter squash
• 2 cups soy, rice milk or almond milk
• 8 ounces vegan Cheddar cheese, shredded
• 4 ounces (about 1/2 cup) vegan cream cheese
• 1 1/2 teaspoons powdered mustard
• 1/8 teaspoon cayenne pepper
- Preheat oven to 375 F. Oil a 2-quart casserole dish; set aside.
- In a 4- to 6-quart stockpot over high heat, combine 3 quarts of water with about 1 1/2 tablespoons of the salt. Bring the water to a boil, add the macaroni, and cook according to the package directions.
- Meanwhile, in a 3- to 4-quart saucepan over medium heat, combine the squash and milk, stirring and breaking up the squash with a spoon until the squash is defrosted. Increase the heat to medium-high and bring to a simmer, stirring occasionally. Remove from the heat and whisk in the Cheddar, cream cheese, mustard, cayenne, and the remaining 1/2 tablespoon of salt.
- When the pasta is done, drain it, then return the pasta to the pot. Stir the cheese sauce into the macaroni. Transfer the entire mixture to the prepared baking pan.
- Sprinkle with more cheese and salt and pepper and then bake for 20 minutes.
Bring on the troops!
Like this:
Like Loading...
06 Dec 2011
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: barley, chanterelle, comfort food, cremini, garlic, morel, mushroom, olive oil, onion, oyster, sides, tumeric, vegan, vegetarian
I love all things mushroom! So this was one of those amazing recipes for my house. Thank goodness I made a bunch as we were super happy to eat it for a while The best part was that unlike regular risotto – I didn’t have to stand over the hot stove and stir this dish the whole time. And of course barley is way more nutritious than arborio rice.
Check out these other mushroom dishes from the past…Mushroom and Crumble Stroganoff -Vegan Creme of Artichoke and Mushroom Soup with Pesto, Raw Spinach & Wild Mushroom Quiche, Chopped “Liver” Spread, Thai Coconut Bliss Soup, Mushroom Stroganoff and Raw Mushroom Cream Sushi
Mushroom-Barley “Risotto”
1 tablespoon olive oil
2 cups onion, chopped
2 garlic cloves, minced
4 cups mixed mushrooms, quartered (chanterelle, cremini, morel, and oyster)
1 cup pearl barley
3 cups vegetable stock or water
1 teaspoon kosher salt
1/2 teaspoon turmeric
1/2 teaspoon freshly ground black pepper
- Heat the oil in a large saucepan over medium heat.
- Add the onions; cook about 5 minutes and stir in the garlic and cook, 30 seconds.
- Add the mushrooms; cook until soft, about 5 minutes.
- Stir in the barley to coat.
- Add the stock, salt, and turmeric and bring to a boil.
- Lower to a simmer and cover, stirring occasionally, until the barley is tender and liquid is absorbed.
Like this:
Like Loading...
21 Nov 2011
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: butternut squash, celery, comfort food, cornbread, entertaining, garlic, mushroom, onions, red pepper, sides, stuffing, thanksgiving, vegan, vegetarian
I’m so sorry to have gone MIA for so long! It was a crazy couple of months and then we went on a fabulous whirlwind tour of Australia So no complaining here but I am happy to be back home and back in the kitchen!! And just in time for an awesome Thanksgiving recipe!!
I have always Loved the stuffing part of the meal so this dish is pretty perfect. It has all the carby goodness of the cornbread but much more veggies than a normal stuffing, so you can even enjoy this as a great fall meal. Yum! And I just love roasted squash! Plus this dish is also really low in fat compared to all the butter laden stuffing recipes out there
What are your favorite vegetarian Thanksgiving recipes/dishes? I would love to hear from you!!
Butternut Squash Cornbread Stuffing
Serves 8 as Main Dish or 16 as Side Dish
- 1 butternut squash (love buying the pre-chopped!!), cut into 1/2″ pieces
- 2 Tbsp. canola oil
- 2 onions, diced
- 1 red pepper, diced
- 3-4 celery stalks, diced
- 1 lb. button mushrooms, diced
- 5 cloves garlic, minced
- 14 ounce bag cornbread stuffing
- 2 cups “chicken” flavored veggie broth
- salt
Heat oven to 400°F. Spray sheet or roasting pan (I needed 2 pans – but I also made extra squash for buttnernut mash- nice to be able to double duty the recipe!) Spray pan with nonstick cooking spray and roast squash for 25 minutes. Rotate squash and cook for an additional 20 minutes. Set aside and reduce heat to 350°F.
In a saute pan or wok – heat canola oil and cook onions, pepper, celery and mushrooms until onion is translucent. Add garlic, cook for one minute more and remove from heat.
Combine squash, veggies, broth and cornbread in large bowl. Place in a baking dish/roasting pan (use the same 1 or 2 that you roasted squash in) and cover with aluminum foil and bake at 350°F for 30 minutes. Uncover and bake for another 10 minutes. Sprinkle with salt to taste and enjoy
Like this:
Like Loading...
02 Oct 2011
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: comfort food, ginger, maple syrup, quick and easy, sauces, sesame, sides, snack, soy, tofu, vegan, vegetarian
OMG! So Simple and So Amazing! This was one of the best dinners. So healthy (paired with steamed Kale! YUM!) deeeeeeelish and simple! These were amazing to keep in the fridge and soooo good cold even! I doubled the recipe and wish I had quadrupled it!!! So good!
Sesame Ginger Maple Baked Tofu
adapted from Averie’s recipe from Love Veggies and Yoga Thanks!
1 Tbsp Ground Ginger
1/4 Tsp Cayenne Pepper
1/4 Tsp Black Pepper
1/8 cup Sesame Oil
1/8 cup Maple syrup
2 Tbsp Apple Cider Vinegar
Optional: Garlic, Onions, Salt, Nama Shoyu/Bragg’s Liquid Aminos/Soy Sauce, to Taste
Optional: bake and/or garnish with sesame seeds
- Preheat oven to 425F
- Blot the tofu with paper towels & cut into uniform slices
- Combine all ingredients in a small bowl, stir and pour over tofu slices.
- Bake for 35 Minutes, flipping over halfway through baking.
Like this:
Like Loading...
Previous Older Entries
